Coastal coconut chutney

Coastal coconut chutney

By
From
Anjum's Quick & Easy Indian
Makes
175 ml
Photographer
Lisa Linder

This is a really lovely chutney from the South of India and adds a wonderfully creamy coconut flavour to any meal or starter.

Ingredients

Quantity Ingredient
3 tablespoons chana dal
100g fresh coconut, finely grated
1 green chilli
8g root ginger, coarsely chopped, (peeled weight)
salt
1 tablespoon lemon juice, or to taste
3 tablespoons greek yogurt
1 teaspoon vegetable oil
2/3 teaspoon mustard seeds
8 fresh curry leaves

Method

  1. Dry-roast the chana dal until it has coloured all over but has not gone brown. Add to the coconut in a bowl with the chilli, ginger, some salt, most of the lemon juice and 3–4 tablespoons of water. Blend until everything has broken down (I use a hand-held blender). You may need to add 1 tablespoon of the yogurt to assist the blending process.
  2. Heat the oil in a small saucepan, letting it pool on one side. Add the mustard seeds and, once the popping dies down, add the curry leaves and cook for another 10 seconds. Pour into the chutney with the remaining yogurt. Stir it all together, taste and adjust the salt and lemon juice.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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